Apple Cranberry Crostata

To make the crust:
Put the Earth Balance and shortening on a plate and put them in your freezer for 20 minutes.

Put the flours and sugar into a food processor and pulse to combine. Add the chilled butter substitute and shortening, and process until it resembles coarse meal. Empty the mixture into a bowl.

In another small bowl whisk together the vodka, water and egg substitute.

Make a well in the flour mixture and pour in the egg substitute mixture. With a rubber spatula, using a folding motion, press down on the dough until it sticks together.
Form the dough into a disk and wrap it in plastic wrap.
Refrigerate for 2 hours.

To make the crostata:
Preheat your oven to 375°F.

Roll out the dough and line a 9” tart pan.

In a bowl, mix together 1 tablespoon of the melted Earth Balance, 1/4 cup of the sugar, the barley malt syrup and the vanilla.

Peel and grate two of the apples and sprinkle 2 teaspoons of lemon juice over them. Mix the grated apples into the sugar mixture. Spread the grated apple/sugar mixture in the bottom of the tart crust. Sprinkle 1/2 cup of the cranberries evenly over the apple mixture.

Peel, core and thinly slice the remaining 4 apples. Sprinkle the remaining 2 teaspoons of lemon juice over them. Sprinkle the remaining 1/4 cup of sugar over them.

Arrange the sliced apples in the tart pan so that all of the slices are going in the same direction. Fill the center of the tart with the remaining 1/4 cup of cranberries. Brush the remaining tablespoon of melted Earth Balance on the apple slices.

Bake the tart for 30-40 minutes or until the apples and crust are browned. Allow the crust to cool before removing the pan.